As coffee amateurs, it was important for us to learn as much about coffee as we could from the experts. That's why Leon and I attended a coffee appreciation and knowledge workshop organised by The Coffee Roasters. We learnt about coffee beans, brewing methods and optimum brewing conditions from the boss of The Coffee Roasters who himself is a champion barrister in Singapore.

With this new knowledge of how to improve our brewing methods, we brought our learnings back to the team and recommended ways to improve our own concoction of cold brew concentrate. This helped in the sourcing of our beans as only Arabica beans should be used for brewing of cold brew due to its lighter and more refined taste. The method of brewing cold brew also involves a lot of wastage if the ratio is not done correctly. Hence, we needed to tweak our recipe in R&D to find the perfect bean to water ratio for our cold brew. With each iteration of our product, we hope to make it better than the next one.